Sourdough Cinnamon Roll Trials | Proof Bread

29 Replies to “Sourdough Cinnamon Roll Trials | Proof Bread”

1. Add a sugar glazed before frosting

2. I suggest cutting the riser as well. Looking at the corner bracket it appears that more material on the bottom is available to cut off on a table saw and then a little sanding. Always appreciate your PROOF videos!

3. Definitely have an option to buy the frosting separately. We love to bake the cinnamon roll a bit and apply our frosting after!

4. I’ve been following since the garage and I love your new location!

   I have a tip, add some cinnamon to your dough. Ups the flavor

5. I used pan extenders all the time, and they fit in my speed racks. Yours looks taller. Might want to check online and see if you can get shorter ones.

6. Go for broke! Add flavor to the dough portion with vanilla, orange zest or a combo with cinnamon added. Admit it, we only want the filling for the most part! I would also look into cream cheese frosting as well with orange zest or cinnamon would be a winning combo too! Adding toasted pecans with a cinnamon/orange vanilla filling would be another idea to take these to "the next level!!" I think more trials and sampling are a must!!! Enjoy!

7. Try inverting the sheet pan and see if the riser will sit nicely over the taper of the sheet pan.

8. I’d eat them without frosting as well

9. What’s in the icing? I think a cream cheese frosting is the best for cinnamon rolls

10. What’s the ABC ingredient?

11. Why not use a 2" riser (aka sheet pan extender)? You can get them in fiberglass or metal. Would that be too short for what you're trying to do? They even make them divided into 24 sections just for cinnamon rolls.

12. I still want that hat!!

13. ????☀️ you’re the sunshine in my life ???? baba nam kevalam ????????????????????????????

14. I just made some sourdough cinnamon buns! Love your content, I'll get down to AZ soon for some pastry and golf.

15. They look way overbaked.

16. Great video once again!!!!????????????????????????????????????????????????????????????????????????

17. Look like industrial made cinnamon bun to me. Rolling the cinnamon bun with a spread of the cinnamon filling is a convenient way to make them, but It does not give me any craving or a feeling of great craftsmanship. But I guess it's a US thing?

18. I think an opposing pattern with the frosting would be more interesting ????‍♀

19. Those look wonderful can you please send me a tray of them to Southern Utah

20. Just one person's opinion, I think I would use a slightly different flavor profile for the cinnamon filling than the original morning bun. Maybe add a bit of orange zest??
    Thank you so much for your video. You have inspired this home cook

21. Thank you for another great video of trial and error!!

22. Before watching figured it would be a brioche make these at work when i have the time usually tin them though 3 scrolls a tin

23. Magical. Thanks for sharing.

24. Really interesting and I want to start making cinnamon buns on sourdough and had a couple of experiments. However my family is kind of sketchy about the slightly tangier taste. My experimentation that was a success, was taking the starter I am going to use for it ( all white strong 1.5.5) and give it a different feeding, by feeding it a little honey (not artificial) and making it slightly drier. like a 1 part starter, 5 parts flour and 4 part water. The taste is ofc being a litle bit sweeter, but both the smell and taste is more like the fresh factory made yeast. It is apparently because the honey boost the wild yeast and is in itself somewhat antibacterial. after the first honey feeding is where I like it, because after the second honey feeding the tanginess is almost not noticeable anymore, and after the 4-5 it starts loosing power, because the bacteria is almost gone and only wild yeast left that is not in itself strong enough, and the bacteria not feasting on and weakening the gluten also makes the bread a bit harder to digest. But this is something you might look at for sweet sourdough recipes.

25. Do you ever use Amalyse to make your dough softer? 1-2% adds a nice touch

26. Jon, do you have any left?
    If so, save me a couple.

    How much too high are
    those sheet pan risers?
    My brother has a table saw,
    and since the risers are
    fiberglass and aluminum,
    he can cut them down.
    Let me know if you want
    us to do that.

    steve

27. If I am understanding correctly riser is to high, a millimeter too high to fit onto speed rack. You can easily shave that off via various power tools. From table saw to belt sander. Just a thought. All the best PROOFers. ❤️

28. I make mine with tangzhong! Super fluffy and they stay fluffy for 5 days

29. love your Videos. That none of your Employes run up to you and slapt that Piping bag out of your hand baffles me :P.
    that way makes it Like Supper hard to get a good amount of Pressure , its just take a Different Hold on the Bag and it will be waaaaay more easy.

    For me as a German Baker personly they are way too Huge Becase i Like when People can buy several Items to try and Enjoy for Breakfast or Coffee break instead of Eating one Huge Cinnamon roll or Danish and you are Full.

    Thank for Sharing this with us tho

Comments are closed.